Kentucky Bourbon Pie

A total southern tradition, this Kentucky bourbon pie is a creamy mix of chocolate chips and pecans. Whether you're watching the Derby or just need a crunchy chocolate fix, it's a must-make whenever the weather warms up!

About Kentucky Bourbon Pie

Before I moved to Arizona, I never realized how regional events can be. What’s popular on one side of the country can be nothing but a footnote on the other. Which, really, is a total shame, because I always like to take advantage of any chance to celebrate.

After all, celebrating usually means delicious food, and how can you say no that?

The Kentucky Derby is one of those southern traditions that doesn’t get near the attention it should out here in the southwest. I was never lucky enough to attend the Kentucky Derby, but I grew up around horse tracks (thanks to my dad) and know all about the atmosphere. Which, of course, a big part of that for me is the food.

And since it’s hard to find derby-themed classics in the desert, I’ve learned to make do by making my own at home.

So, staying true to tradition, this Kentucky bouron pie is a must-make as soon as the weather turns warm.

What is Kentucky Derby chocolate pie?

A Kentucky bourbon pie is a chocolate pie laced with nuts (typically walnuts or pecans). It originated in Prospect, Kentucky at the Melrose Inn.

Can you make Kentucky bourbon pie in advance?

Yes! This is a dessert that can be served hot or chilled, so once the pie is baked it, it should be refrigerated until ready to serve. The pie can last for up to four days in the refrigerator.

If you’ve refrigerated your pie and want to serve it warm, it’s easy to heat up. Just preheat your oven to 350 degrees F and bake the piee (straight from the refrigerator) for 15-20 minutes.

Can you freeze Kentucky bourbon pie?

While you can freeze this pie, the pie will change during the process (and may not be as good). For example, the pie might lose some integrity in texture (ingredients will separate) and the pie crust may become soggy.

If this doesn’t bother you, then follow these instructions for freezing:

Notes & tips for this chocolate pecan pie

When baking pies, I like to buy (or make) the pie crust separately so that I can use my own pie dishes for an extra touch of character. I have a simple white pie dish similar to this one and love using it for classic desserts like this.

Step 2 – Gently blend the ingredients together until the egg yolks are broken and the flour is mostly incorporated.

Step 3 – Remove the bowl from the mixer, then pour in chocolate chips and pecans. Use a spatula to gently fold everything together.

Step 4 – Pour the prepared pie mixture into an unbaked pie crust. If needed, use the spatula to evenly spread out the chocolate chips and pecans.

Step 5 – Bake the pie.

Step 6 – Enjoy!

Recipe Details

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RATING:

4.06 from 71 votes

Kentucky Bourbon Pie

A total southern tradition, this Kentucky bourbon pie is a creamy mix of chocolate chips and pecans. Whether you're watching the Derby or just need a crunchy chocolate fix, it's a must-make whenever the weather warms up!

Instructions

Preheat oven to 350 degrees F. Set up pie crust so that it's ready to receive filling (room temperature and in the pan it will bake in).

Using a stand mixer (or a hand mixer + large bowl), beat eggs, brown sugar, corn syrup, all-purpose flour, melted butter, sugar, burbon, and vanilla extract on low until yolks are broken and there are no longer any bright-white clumps of flour, about 2-4 minutes.

Remove bowl from mixer and pour in chocolate chips and chopped pecans. Use a spatula to gently fold the chips and pecans into the batter.

Pour the pie mixture into the prepared pie crust. If needed, use a spatula to distribute the chips and pecans evenly in the pie.

Place pie on a baking sheet. If your pie has exposed pie crust around the rim, use a few strips of aluminum foil to tent over them so that they won't burn.

Bake pie for 50-60 minutes or until pie is set (does not move when jiggled). If you covered the pie crust with aluminum foil, remove the foil after 30 minutes, then bake for another 20-30 minutes.

Let pie cool for at least 10 minutes. Pie can be served warm or chilled. Store pie in the refrigerator for up to 4 days.

I do my best to provide nutrition information, but please keep in mind that I'm not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

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Reader Interactions

Comments

Theresa, I’ve made this without that extra 1/4 c sugar and it worked like a charm. I also use the dark brown corn syrup, omit the bourbon and still get raves. Hope this helps. I don’t have a great looking site like this wonderful lady but I have been baking for 50 years and catered for 20. Isn’t this pie just fabulous???